3 comments (Add your own)

1. Maggie wrote:

Easy Tuna Nicoise Salad

1 can tuna in water, drained
1-2 T nicoise olive spread
1/2 c chopped celery
mix these ingredeints together, set aside

1-2 cups mixed salad greens
assorted vegetables of your choice, chopped or sliced
(I like to mix up some red bell peppers, blanced green
beans, cucumbers, celery, etc)
1 T homemade olive oil and vinegar dressing
salt and pepper
mix these ingredients together

Mix salad greens with vegetables and dressing, put on plate.
Top with tuna mixture.
If you like a little more dressing, go for it.
I like just a little more Extra Virgin Olive Oil and fresh ground pepper.

February 11, 2008 @ 11:53 AM

2. Heather wrote:

French Toast, The Boot Camp Way

8 slices Ezekial bread
6 egg whites (and one yolk, optional)
2 medium bananas, slightly "chunkified" in a food processor
1.5 cups unsweetened almond milk
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. nutmeg
1/4 cup almond butter
1 TBSP. Splenda (optional)
Cooking spray

Spray a shallow baking dish with cooking spray and line the pan with the bread (it's okay if the slices overlap). In a large bowl, combine all ingredients *except* the almond butter and Splenda. Pour the banana mixture over the bread and allow to soak, covered, in the refrigerator overnight.

On the morning of baking, mix the almond butter with the Splenda (if desired) and spread on the slices of bread. Yes, this will mix itself with the banana mixture, and that's okay. Bake uncovered at 350 degrees for 40 minutes or until bread is puffy. Serve with additional almond butter and cinnamon.

February 29, 2008 @ 4:18 PM

3. Robin wrote:

Sweet Potato Fries

Preheat the oven to 425 degrees.

Peel Sweet Potatoes. Cut in half, and then slice lengthwise into ½ fries.

Place the potato fries into a ziplock bag and add olive oil and cinnamon– don’t cheat on the olive oil, use the good stuff. Shake the bag until all the fries are coated in the oil and cinnamon.
Cover a cookie sheet with tin foil – unless you enjoy soaking and scrubbing.
Place the sweet potatoes in rows on the cookie sheet and bake for 40-45 minutes.

I make a huge batch on Sunday and eat them all week for snacks. Just reheat them in the microwave. They will not hold the crispy texture, but they hold their shape and are still sweet and tasty!

December 14, 2008 @ 6:40 PM

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